Ruffino’s Debuts Dry-Aged Steaks from New Himalayan Salt Room

March 31, 2016

New ‘Ruffino’s Prime’ menu features ribeyes, bone-in ribeyes, NY strips dry-aged 30 – 50 days

Baton Rouge, LA  (  One of Executive Chef Peter Sclafani’s mottos for Ruffino’s Restaurant is to “Make It Better Every Day.”

On Friday, April 1, steak lovers will savor the fruits of this commitment as Ruffino’s introduces its new steakhouse menu – Ruffino’s Prime – featuring ribeyes, bone-in ribeyes, New York strips and other prime cuts of beef that have been dry-aged on-premise for 30 to 50 days (following a minimum 30-day wet-aging process).

Ruffino’s Chef Gino Sclafani, Peter’s brother, recently took one of…